Listen to the cows: Eat mor chikin

   December 11, 2012 10:51 am    0

 

Kabocha squash, photo by www.tainongseeds.com, offers a rich nutty flavor. Cook the whole thing and save the other half to puree and stir into sauces or soup.

Just when I thought I was done with gourds, I stumble over Chicken and Rice with Kabocha Squash in Everyday Food magazine, a homey comfort food that’s somehow familiar and fresh at the same time.
Kabocha squash is a deep green squat squash that looks a little like a wrinkly watermelon.
Two things: 1) You can just as easily use any winter squash, including acorn and butternut.
2) Lots of neat-o-looking winter squash are piled in produce sections right now. Consider this an excuse to check them out. It’s hard to go wrong.
My feeling on chicken thighs was shaped by something the great Julia Child said shortly after I discovered her genius: Everyone is enamored of the boneless, skinless chicken breast because it’s so low in fat, but that’s really the least interesting part of the chicken. Compared to the breast, the thighs thunder with flavor, and are much less likely to dry out.
This recipe passes my most important test for blog-worthiness: It looks good enough to try tonight.

 

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